Red and yellow peppers filled with mozzarella, pine nuts and chilli flakes

Peppers with mozzarella, chilli and pine nuts

  • serves 3
  • A little effort

Roasted red peppers filled with mozzarella, chilli and pine nuts makes an easy antipasti, or light meal. BBQ, griddle or grill to get the best charred flavour.


Make these mozzarella-stuffed peppers, then check out our halloumi-stuffed peppers, vegetarian stuffed peppers and couscous-stuffed peppers



  • red peppers 2, halved
  • yellow pepper 1, halved
  • oil 1 tbsp
  • mozzarella 2 × 150g balls, each ball sliced into 3


  • lemon 1, juiced
  • garlic 1 clove, crushed
  • red chilli 1, finely chopped
  • pine nuts 2 tbsp, toasted
  • parsley a small bunch, chopped
  • olive oil


  • Step 1

    Whisk all the dressing ingredients with 3 tbsp olive oil and season. Scrape the seeds out of each pepper half then rub the halves with a little oil. Barbecue, griddle or grill, cut side down, for 5 minutes until the edges are charred and starting to soften. Turn the peppers over, and sit a slice of mozzarella in each half. Cook for another 5-10 minutes until the cheese has melted and the bases of the peppers have softened. If you like your mozzarella crisp, then flash the peppers briefly under the grill. Arrange the peppers on a platter and drizzle with the dressing.

Nutritional Information

  • Kcals 471
  • Fat 39.1g
  • Carbs 9.2g
  • Fibre 2.5g
  • Protein 21.1g
  • Salt 1.02g